Purpose: Dietary patterns and risk of cancer are the two core issues in this epidemiological study which aims to look into the relationship between the dietary patterns of TCM and the risks of breast cancer among local women in Hong Kong. It is hoped that prevention strategies using the suitable dietary patterns of TCM can be generated for the reduction of breast cancer.
Methods: In this retrospective cross-sectional study, 202 recruited cases with breast cancer were matched to 202 controls on demographics. After completing the test-retest, all participants were asked to complete a questionnaire that inquired about their food preference and dietary patterns in TCM. Chi-square and logistic regression analyses adjusted for key potential confounders were conducted.
Results: Three major dietary patterns were identified in TCM namely: 'hot', 'neutral' and 'cold'. Patients with breast cancer were found to have a strong preference for 'hot' food than the control group. Increased risks of breast cancer were associated with a higher frequency of dining out for breakfast and lunch. Conversely, females with a decreased risk of breast cancer were observed to consume more Chinese medicine supplements and soup.
Conclusion and discussion: This study suggest that possession of a healthy and balanced (neutral) dietary pattern, along with the intake of Chinese medicine supplements and Guangdong soup may help reduce the risk of breast cancer. Use of TCM dietary theory is recommended to guide women´s dietary patterns in order to improve their health and lower the risk of breast cancer.

Purpose: Dietary patterns and risk of cancer are the two core issues in this epidemiological study which aims to look into the relationship between the dietary patterns of TCM and the risks of breast cancer among local women in Hong Kong. It is hoped that prevention strategies using the suitable dietary patterns of TCM can be generated for the reduction of breast cancer.
Methods: In this retrospective cross-sectional study, 202 recruited cases with breast cancer were matched to 202 controls on demographics. After completing the test-retest, all participants were asked to complete a questionnaire that inquired about their food preference and dietary patterns in TCM. Chi-square and logistic regression analyses adjusted for key potential confounders were conducted.
Results: Three major dietary patterns were identified in TCM namely: 'hot', 'neutral' and 'cold'. Patients with breast cancer were found to have a strong preference for 'hot' food than the control group. Increased risks of breast cancer were associated with a higher frequency of dining out for breakfast and lunch. Conversely, females with a decreased risk of breast cancer were observed to consume more Chinese medicine supplements and soup.
Conclusion and discussion: This study suggest that possession of a healthy and balanced (neutral) dietary pattern, along with the intake of Chinese medicine supplements and Guangdong soup may help reduce the risk of breast cancer. Use of TCM dietary theory is recommended to guide women´s dietary patterns in order to improve their health and lower the risk of breast cancer.

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eng

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dc.publisher

Elsevier Ireland Ltd. The Journal's web site is located at http://www.elsevier.com/locate/maturitas